Winter squash & apple soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Butternut squash or buttercup squash peeled, seeded & chopped |
| 2 | cups | Sweet potato; peeled & chopped |
| 3 | mediums | Apples; peeled, cored & chopped Spartan,McIntosh or similar cooking apple |
| 1 | medium | Onion; chopped Water or just enough to cover apples & veggies |
| ½ | teaspoon | Sea salt |
| ½ | teaspoon | Chinese 5 spice;or pumpkin pie spice* |
| ¼ | teaspoon | Cayenne pepper |
Directions
Bring the vegetables, apples and water to a boil in a saucepan on high heat. Reduce the heat and simmer 30 minutes, or until all the vegetables are tender. Add the seasonings and use a blender to process the mixture. Heat in the saucepan again on low heat until hot. Keeps 3-5 days refrigerated. *Original recipe by David Tinker, Vancouver chef
SERVES: 6 SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne MacLellan
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